Cuban Ropa Vieja
This recipe is super basic...I had to change this recipe considerably to make it taste good. I used sherry vinegar instead of white, used 2 tablespoons of olive oil, 2 tablespoons of cumin, a small green and red bell pepper for color/taste, 1 large shallot, 4 cloves of smashed garlic, 1/4 cup pitted and halved pimiento stuffed olives, 3 tablespoons of tomato paste (instead of a can), a can of crushed tomatoes with jalapeno instead of tomato sauce, ground fresh pepper, 2 bay leaves, and I added 1/2 cup of red wine. If this is going to be in your slow cooker for more than 4 hours then you need to increase the amount of liquid you use. I usually put in 1/4 cup for each hour!
Also, you can serve with black beans which you cook with soffrito and plain white rice!
5 users found this review helpful
Feb. 14, 2014